The Yorkshire Stone Square, The Burton Union...

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Post Reply
User avatar
crow_flies
Hollow Legs
Posts: 358
Joined: Fri Oct 20, 2006 11:51 am
Location: Winterton-on-Sea

Post by crow_flies » Mon Jan 22, 2007 9:19 pm

it most certainly is....

see this link
http://www.marstonsdontcompromise.co.uk ... digree.htm

/CF
Drinking:Bottled Hobgoblin clone
Drinking:Bottled Black sheep clone
Drinking:Casked Amarillo ale
In the FV: nought
Top
SteveD

Post by SteveD » Mon Jan 22, 2007 11:25 pm

iowalad wrote:Is Marston's Pedigree still made in a Burton Union system?
Don't be taken in by the advertising...... SOME of the production goes through the Unions, mainly for yeast character (and therefore beer character) and propagation purposes, the rest is conventionally brewed. The other thing not mentioned when they go on about malt, hops, yeast, etc, is the copious ammounts of sugar that goes into Pedigree. "Subtle, light, and deceptively drinkable" ....it punches above it's weight because of the sugar.
Top
Immy's Dad

Post by Immy's Dad » Mon Jan 22, 2007 11:27 pm

Despite that, I still like it. :?
Top
SteveD

Post by SteveD » Tue Jan 23, 2007 12:46 am

Immy's Dad wrote:Despite that, I still like it. :?
Me too :)
Top
bandit

Post by bandit » Sun Jun 24, 2007 7:36 pm

I have been asked to brew a Pedigree for a mates birthday. Page 128 of BYOBRAAH has a recipe. Has anyone tried it?

Steve.......have you added any late hops to this one or do you have any tweaks ???
Top
steve_flack

Post by steve_flack » Sun Jun 24, 2007 7:43 pm

The last time I was 'up north' I thought the sparkler made every beer taste the same. And this was in local Camra pub of the year pubs.
Top
Post Reply

Return to “Grain Brewing”